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Street Corn Chicken Chili

Deliciously Easy Street Corn Chicken Chili for Cozy Nights

This Street Corn Chicken Chili is a quick, hearty meal that combines lean ground chicken, black beans, and sweet corn for a cozy dinner experience.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil heart-healthy fat that adds richness
  • 1 large onion, diced brings sweet base flavor
  • 2 cloves garlic, minced enhances aroma and taste
  • 1 large red bell pepper, chopped adds sweetness
  • 1 large green bell pepper, chopped balances sweetness
  • 1 medium jalapeño, seeded and minced provides mild heat
For the Protein
  • 1 pound ground chicken lean protein that keeps chili light
For the Beans & Veggies
  • 1 can black beans, drained and rinsed adds fiber and texture
  • 1 can fire-roasted tomatoes infuses chili with smoky flavor
  • 1 cup corn kernels adds sweet crunch
For the Seasoning
  • 2 tablespoons chili powder offers warmth and depth
  • 1 teaspoon ground cumin enhances earthiness
  • 1 teaspoon paprika adds sweetness and color
  • 1 teaspoon salt enhances flavors
  • 1 teaspoon black pepper adds a slight kick
For the Broth & Creaminess
  • 2 cups chicken broth provides necessary liquid
  • 1 cup sour cream adds creaminess and tang
For Garnishing
  • ¼ cup cilantro, chopped fresh herb to brighten dish
  • ½ cup crumbled cotija cheese adds salty, creamy touch
  • 1 lime juice burst of acidity
For Serving
  • 1 bag tortilla chips perfect for scooping

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
  2. Stir in 2 cloves of minced garlic, along with the chopped red and green bell peppers, and the seeded, minced jalapeño. Sauté for another 3-4 minutes.
  3. Add 1 pound of ground chicken, breaking it apart as it cooks. Stir occasionally for about 5-7 minutes until browned.
  4. Stir in the black beans, fire-roasted tomatoes, corn, chili powder, ground cumin, paprika, salt, and black pepper. Mix well.
  5. Pour in 2 cups of chicken broth, stir, and bring to a boil. Reduce heat and let simmer uncovered for 20-25 minutes.
  6. Remove from heat and stir in 1 cup of sour cream until fully incorporated.
  7. Add in the chopped cilantro and squeeze the juice of 1 lime over the mixture, then stir to combine.
  8. Ladle the chili into bowls, garnishing with crumbled cotija cheese and additional cilantro if desired. Serve hot with tortilla chips.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Store in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat gently on the stovetop.

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